Asparagus Strata

Submitted by Barb G.

"This makes a very good brunch dish. It needs to be refrigerated overnight before baking. The recipe comes from a TV station."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 1 loaf sourdough bread, thinly sliced with crust removed (16-ounce)
• 1 lb asparagus, blanched and slivered
• 3⁄4 lb Fontina cheese, grated
• 1⁄2 cup chopped sun-dried tomato packed in oil, drained,sliced or chopped
• 3 tablespoons dried chives
• 1 cup pine nuts, toasted
• 12 eggs, beaten
• 3 cups milk
• 2 cloves garlic, minced
• salt and pepper

directions

1. Grease the bottom of a large casserole dish (13X9 works well).
2. Place a single layer of bread in the pan, using 1/2 the bread.
3. Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts.
4. Repeat layers, starting with bread.
5. In a large bowl, combine eggs, milk, garlic, salt and pepper.
6. Pour evenly over layers.
7. Cover and Refrigerate overnight.
8. Preheat oven to 350 degrees.
9. Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees.
10. Remove from oven and serve immediately.

Reviews

[MrsEl]

Thank you for a delicious, make-ahead recipe. I will definitely be serving this for company. I roasted my asparagus. Next time, I'll probably add a little red onion, (but I'll add a little red onion to about anything!) Thanks again!

 

[celeste and co.]

Oh WOW!!! This was our dinner last night and it was soooo good. I cooked the asparagus and cut it into 1-inch pieces. That worked fine. This dish is what I consider to be comfort food but with a few unique ingredients. I loved the pine nuts. Making it the night before certainly made getting dinner ready a snap. Thanks Barb Gertz.

 

[Cyberspace Monkey]

This is a fantastic recipe! I served it with a tossed spinach, salad and it was a hit with everyone. Thanks for sharing your recipe with all of us

 

[Sharon123]

I halved this recipe and it turned out great! I love the asparagus and Fontini cheese with the sundried tomatoes! Great mix of flavors, thanks so much for a new and yummy way to fix asparagus!!!

 

[gurlbee2002]

I used sliced Challah bread and two types of Cabbot shredded cheddar cheese (white extra sharp and orange sharp). I omitted the chives because I didn't have them and completely forgot to add the garlic. I also only used 10 eggs, 1 1/2 cups of milk and 1 cup of half and half. I know I made a lot of changes but I didn't want it to be too soggy since I used a softer bread. It was SO deelish! Got tons of compliments at our Mother's Day Brunch and not a drop left over!